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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans

Paperback - 25 June 2019
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Description

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

Product Details

ISBN-10: 1612129889

ISBN-13: 9781612129884

Publisher: Storey Publishing       

Language: English

Age Range: NA - NA years

Grade Level: NA - NA

Format: Paperback | 408 Pages

Product Dimension (L x W x H): 25.15 x 20.32 x 2.29 CM

Shipping Weight: 1.25 Kg

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